Reviewed: Jun. 2, 2009

Nice offering for the weekend crowd. I made it ahead, added 1/4 cup water to the bottom so it would not stick and popped it in the oven until it bubbled. Easy to serve, as it has individual portions. I might leave the beans out next time, there were plenty of things in there already.

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14 users found this review helpful

Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Jun. 9, 2009

Very good recipe, I skipped the beans just because we didn't have any, next time I'll add them. I did add a bit of water and some diced jalapeno peppers, for an extra kick. Thanks!

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5 users found this review helpful

Reviewer:

Shantal

Cooking Level: Intermediate

Reviewed: Jun. 20, 2009

These were awesome! I used homemade refried beans and salsa as I refuse to buy either due to the increase in price. Will be making these again! Family loved them. I did add some water in the baking pan to keep them from getting hard on the bottom.

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1 user found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Jul. 22, 2009

This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't find an oven temp anywhere on this recipe so I just went with 350.

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21 users found this review helpful

Reviewer:

TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jul. 29, 2009

Wonderful! Easy to make and the ingredients are cheap. I left out the beans because my husband and I don't like them. I also added water to the pan before baking and added cheese to the top during the last 10 minutes of baking. Yum!!

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Reviewer:

LaceyG

Reviewed: Jul. 30, 2009

This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on the recipe. Also I will put tomatoes on top next time!

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17 users found this review helpful

Reviewer:

Mindy in AZ

Reviewed: Aug. 6, 2009

Made this 2 days ago, and made 2 dishes, one to cook, other in the freezer. I cut the recipes in half as there's only 2 of us. /baked the one last night and must say, we loved it.. Very tasty as is.I did add more Taco sauce to the dish, prior to baking. Thanks Jennifer,will put this into my "keeper" file.. We really enjoyed this.Has a subtle mexican flavor, but also has a similar lasagna flavor..LOVED IT!

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Reviewer:

PARZ

Reviewed: Aug. 16, 2009

We loved this! Often my family and I will choose a recipe to try, then as we eat, we critique the results and decide what we would change in the future. The biggest decision is always, "will we repeat this recipe?" This was a resounding yes for these stuffed shells. The only change made to the preparation was the use of a bit more salsa. 1/4 c. seemed too little for the bottom of the pan, so 1/2 c. was used. Also, 3/4 c. to top remaining shells seemed too little once it had been doled out. I found that I stopped measuring the salsa topping and just made sure that there was enough to cover each shell well so that the pasta did not become crunchy. Like other readers, I cooked this at 350 degrees for 30 minutes, then during the last 10 minutes covered it with shredded cheese before returning it to the oven. This dish was even better on day 2! Delicious!

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Reviewer:

Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 25, 2009

Oh. My. God. So. Freaking. Good. I haven't tried a recipe on this site in quite awhile and...yeah, this totally exceeded my expectations. I cooked the onions in with the beef and etc instead of sprinkling them with the cheese...definitely used more salsa (I used HOT salsa so good!), and I baked it for half an hour at 350 and then put the cheese on and baked for another ten minutes. I think just half an hour would have sufficed though; the shells were a little bit over cooked. Didn't stop me from eating them though. I want to make more of these right away. Thank you Jennifer! EDIT: I made these a second time recently. The first time I used regular canned beans, as compared to the refried beans, because I couldn't find the refriend. I made them with the refried this time and I think I like with the beans better. And a tip for vegetarians: Omit the ground beef and use the refriend beans WITH canned red beans, or whatever your preference. =0)

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15 users found this review helpful

Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Aug. 27, 2009

Very good- my husband gives this 4 stars- I cooked 1/2 an onion with my meat- I don't use taco seasoning ever- too easy to use cumin, chile powder, garlic, salt and pepper- so water was not necessary- turned out excellent for me- served with "best spanish rice" and more beans. yum. used "pace".

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